This Week’s Share
- Tomatoes, Heirloom
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
2 tablespoons butter or margarine
1 pound summer squash, chopped
2 leeks (white and pale green part), chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/3 cup flour
¾ teaspoons salt
½ teaspoon pepper
3 cups water
3 chicken or vegetable bouillon cubes
1 teaspoon lemon juice
2 cups tomatoes, chopped
1½ cups evaporated milk
2 cups corn (cut off the cob)
2 cups cheddar cheese, shredded
¼ Parmesan cheese, freshly grated
Melt butter/margarine in a soup pot over medium heat. Add summer squash, leeks, parsley and basil and sauté until tender. Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice and mix well. Bring to a boil; reduce heat and cook, stirring often for 2 minutes. Add tomatoes, evaporated milk and corn and return to a boil. Reduce heat; cover and simmer for 5 minutes until corn is tender. Just before serving add cheese and stir until melted. Add a pinch of sugar to taste and garnish with fresh parsley (optional).
Easy Corn Muffin Recipe
By Donna Diegel
Note: You can make this a traditional sweet corn muffin by leaving out the optional ingredients, or jazz it up a little and give a savory flavor by adding the cumin, chili powder, cilantro, and green onion.
2 large eggs
2 cups whole milk
½ cup canola or vegetable oil
½ cup white sugar
½ cup sour cream
2½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon sea salt
1 cup yellow cornmeal
½ teaspoon ground cumin powder, (optional)
¼ teaspoon ground chili powder, (optional)
2 Tablespoons finely chopped fresh cilantro, (optional)
1/3 cup finely diced green onions, (optional)
1¾ cups fresh corn, cut off the cob
Preheat oven to 375ºF. Line 12 to 16 muffin tins with paper cupcake liners, or spray with vegetable shortening. With a large whisk, or electric mixer fitted with a whisk attachment, whip eggs, milk, and oil together in a large bowl until frothy. Add sugar, and whip again until mixed well. Fold in sour cream with a rubber spatula. Sift flour, baking powder, and salt into a large bowl. Stir in cornmeal, optional cumin, and chili powder, and mix until moistened. Gently fold dry ingredients into wet ingredients with a wooden spoon or rubber spatula. Scrape the bowl when necessary. Fold in optional cilantro, green onions, and fresh or frozen corn. Fill muffins tins 3/4 full using a large cookie scoop, or spoon. Bake at 375ºF for 20-25 minutes, or until light brown. Muffins should spring back when lightly poked with a finger, or toothpick comes out clean. Cool in the pans for approximately 5 minutes, then release onto a cooling rack. These corn muffins can be frozen in an airtight container, or plastic bags for up to 3 months. Serves 12 to 16.
Jiffy Bean Salad
2 cups canned beans (your favorite variety)
½ cup sweet pepper, finely chopped
½ small onion, minced
½ cup cucumber, chopped
½ cup cherry tomatoes, sliced in half
½ cup Italian dressing
Combine all ingredients and mix well. Serve over torn lettuce if desired.
Eggplant Rolls with Zucchini and Peppers
Adapted from www.thefoodchannel.com
1 large (about 1-1/4 pounds) eggplant, cut lengthwise into twelve 1/4-inch-thick slices
2 tablespoons plus additional extra-virgin olive oil
4 large garlic cloves, minced
1 carrot, peeled, cut into matchstick-size pieces
1-2 summer squash, cut into matchstick-size pieces
1 sweet pepper, seeded, thinly sliced
1½ teaspoons ground cumin
1 tomato, seeded, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint
Fresh cilantro and mint sprigs
Line two large baking pans with paper towels. Sprinkle both sides of eggplant slices lightly with salt. Place eggplant on paper towels and let stand until salt draws out water, about 1 hour. Rinse off salt and pat slices dry. Preheat broiler or grill. Brush eggplant slices with olive oil. Grill or broil until just golden on both sides and tender, turning once, about 8 minutes. Cool. Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add carrot and sauté until almost tender, about 2 minutes. Toss in zucchini, bell pepper and cumin and cook until vegetables are crisp-tender, about 5 minutes. Remove from heat and stir in tomato, cilantro and mint. Season to taste with salt and pepper. Cool.
Place eggplant slices on work surface. Divide vegetable mixture among slices, placing vegetables at narrow end of eggplant slices. Roll up eggplant with colorful vegetables peaking out on each end.Transfer to platter, seam side down. Cover with plastic wrap and chill. Can be prepared 1 day ahead. When ready to server, garnish platter with cilantro and mint and serve.
From Fields of Greens by Anne Sommerville
2 bell eggplants (about 2 pounds)
3 tablespoons extra virgin olive oil
2 tablespoons roasted tahini (sesame paste)
1 garlic clove, finely chopped
½ teaspoon cumin seed, toasted and ground
Juice of 1 lemon, about 2½ tablespoons
¾ teaspoon salt
1 tablespoon chopped cilantro
Preheat oven to 375˚F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain for 15 minutes then scoop the flesh out of the skin.
To make in a food processor: Combine the eggplant, remaining olive oil, tahini, garlic, cumin, 2 tablespoons of lemon juice, the salt, and few pinches of cayenne in the work bowl. Pulse until eggplant is somewhat smooth but retains some of its texture. Allow the Baba Ghanouj to sit for and hour at room temperature, then season with additional lemon juice, salt, and cayenne. Toss in the cilantro and serve.
To make by hand: Combine all of the ingredients except the eggplant and cilantro and whisk together. Chop the eggplant and add to the mixture. Allow the Baba Ghanouj to sit for and hour at room temperature, then season with additional lemon juice, salt, and cayenne. Toss in the cilantro and serve.